Dairy Free No-Bake Coconut Cream Pie

Total time4 hr 40 min

Prep time25 min

Cook time15 min

Toasted coconut and graham cracker crumbs press into a golden, sandy crust that chills up firm and holds its shape through every slice. The filling leans on rich, full-fat coconut milk, thickened slowly on the stovetop with cornstarch until it's silky and pudding-thick, then set with a touch of gelatin so it slices clean instead of oozing. Folding in extra shredded coconut gives the filling a chewy, toasted texture that plays against the smooth base in every bite. A billowy, lightly sweetened cloud of whipped topping finishes the pie, with a scatter of toasted coconut on top for crunch and a little extra flavor. It's a make-ahead dessert that chills for hours and comes out sliceable, tropical, and genuinely craveable. This one's a solid, no-fuss pick for a dairy free dessert table.

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Ingredients

8 servings

For the crust

1 ½ cups graham cracker crumbs
Graham Cracker Crumbs Delicious in Dessert Original - 13.5 Oz Honey Maid Graham Cracker Crumbs - 13.5 Oz Signature SELECT Crumbs Graham Cracker - 13.5 OZ Kroger Graham Cracker Crumbs Essential Everyday Graham Cracker Crumbs 13.5 oz
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½ cup sweetened shredded coconut, toasted
¼ cup granulated sugar
6 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the filling

1 can (13.5 oz) full-fat coconut milk
1 cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ cup granulated sugar
¼ cup cornstarch
1 tsp unflavored powdered gelatin
2 tbsp cold water
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp pure vanilla extract
¾ cup sweetened shredded coconut

For the topping

1 ½ cups heavy cream
Chef's tip
Use the thick cream from a can of full-fat coconut milk (not sweetened "cream of coconut"), measured 1:1. It adds a mild coconut flavor.
3 tbsp powdered sugar
½ tsp pure vanilla extract

For serving

¼ cup sweetened shredded coconut, toasted (optional)

Instructions

1
Toast the coconut for the crust and garnish: spread 3/4 cup total sweetened shredded coconut (1/2 cup for the crust, 1/4 cup for garnish if using) in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as it can brown quickly. Transfer to a plate and let cool.
2
Make the crust: in a mixing bowl, stir together the graham cracker crumbs, 1/2 cup toasted coconut, and 1/4 cup granulated sugar. Pour in the 6 tbsp melted butter and stir until the mixture resembles wet sand and holds together when pressed. Press firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Refrigerate while you prepare the filling.

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